Cashew and brazil nut burgers
Cashew and brazil nut burgers
Ingredients
- 1 cup dry cous cous
- 1 tbsp extra virgin olive oil
- 100g raw cashews, chopped
- 100g raw Brazil nuts, chopped
- ½ cup chopped mint
- 1 tbsp chopped flat leaf parsley
- 1 tbsp chopped basil
- 2 eggs
- 1 tbsp plain flour
- Cracked black pepper, to taste
- ¼ tsp ground cumin
- 3 cups rocket and baby spinach leaves
- 4 tbsp hummus
Method
- Place cous cous in a heat proof bowl and pour over boiling water. Water should come about 2cm above the level of cous cous. Cover with plastic wrap and stand for 5 minutes. Remove plastic, add olive oil and fluff up the cous cous with a fork. Refrigerate until cooled.
- Place the nuts, mint, parsley, basil, egg, flour, pepper, cumin and cous cous in a large bowl and mix together until fully combined.
- Using wetted hands, divide the mixture into eight and shape into patties. Place patties on a baking tray lined with non-stick baking paper and chill for 10 minutes.
- Heat a non-stick frying pan over medium heat and spray with oil spray. Cook the patties for 3-4 minutes on each side or until golden brown.
- Serve with rocket and baby spinach and a tablespoon of hummus.
| Nutrients per serve | |
| Energy | 2552 kj |
| Protein | 18 g |
| Fat | 40 g |
| Saturated fat | 8 g |
| Carbohydrate | 41 g |
| Sugars | UNKNOWN |
| Dietary fibre | 9 g |
| Sodium | 106 mg |
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